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BAKED PUMPKIN DONUT HOLES

by Sheryl S

Prep time: 30 mins | Cook time: 12 mins | Total time: 42 mins | Servings: 32 DONUT HOLES

My kids are obsessed with these baked pumpkin donut holes coated with cinnamon and sugar! These are excellent fall desserts that you can whip up all year round!

INGREDIENTS

PUMPKIN DONUT HOLES:

1 tsp pumpkin pie spice

2 c. all-purpose flour (spooned & leveled)

2 tsp baking powder

1/2 tsp ground nutmeg

1/2 tsp salt

1/2 c. light brown sugar

1 large egg

1 c. pumpkin puree (NOT pumpkin pie filling)

1/2 c. milk

1 tsp vanilla

1/4 c. unsalted butter, melted and slightly cooled

CINNAMON SUGAR COATING:

3/4 c. granulated sugar

1 and 1/2 tbsp ground cinnamon

6 tbsp unsalted butter, melted and slightly cooled

HOW TO MAKE BAKED PUMPKIN DONUT HOLES

Step 1: Prepare the oven. Preheat it to 350 degrees, Using non-stick cooking spray, grease a mini muffin pan. Set aside.

Step 2: Place the flour, baking powder, pumpkin pie spice, nutmeg, and salt in a large bowl. Mix well and set aside.

Step 3: Combine the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla in another bowl until well-mixed.

Step 4: To the dry ingredients, add the wet ingredients. Mix well until just blended.

Step 5: Into the prepared mini muffin cavities, spoon the batter to about 3/4 way full. Place in the preheated oven and bake for about 11 to 13 minutes or until a toothpick inserted into the donut hole comes out clean.

Step 6: Take the muffin pan out of the oven when done and allow the donut holes to cool for about 5 minutes in the pan. Then, transfer to a wire rack to cool completely.

Step 7: In the meantime, place the melted butter into a small bowl. In another bowl, mix the cinnamon and sugar.

Step 8: Into the melted butter, dunk each donut hole, completely coating each piece. Transfer into the cinnamon and sugar mixture and coat well.

Step 9: Serve immediately. Enjoy!

Note:

These donut holes are best to serve on the same day you make them. If making in advance, coat them with the butter and cinnamon-sugar mixture right before serving.

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BAKED PUMPKIN DONUT HOLES

My kids are obsessed with these baked pumpkin donut holes coated with cinnamon and sugar! These are excellent fall desserts that you can whip up all year round!
Prep Time 30 mins
Cook Time 12 mins
Total Time 42 mins
Course Dessert
Cuisine American
Servings 32

Ingredients
  

  • PUMPKIN DONUT HOLES:
  • 1 tsp pumpkin pie spice
  • 2 c. all-purpose flour spooned & leveled
  • 2 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp salt
  • 1/2 c. light brown sugar
  • 1 large egg
  • 1 c. pumpkin puree NOT pumpkin pie filling
  • 1/2 c. milk
  • 1 tsp vanilla
  • 1/4 c. unsalted butter melted and slightly cooled
  • CINNAMON SUGAR COATING:
  • 3/4 c. granulated sugar
  • 1 and 1/2 tbsp ground cinnamon
  • 6 tbsp unsalted butter melted and slightly cooled

Instructions
 

  • Prepare the oven. Preheat it to 350 degrees, Using non-stick cooking spray, grease a mini muffin pan. Set aside.
  • Place the flour, baking powder, pumpkin pie spice, nutmeg, and salt in a large bowl. Mix well and set aside.
  • Combine the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla in another bowl until well-mixed.
  • To the dry ingredients, add the wet ingredients. Mix well until just blended.
  • Into the prepared mini muffin cavities, spoon the batter to about 3/4 way full. Place in the preheated oven and bake for about 11 to 13 minutes or until a toothpick inserted into the donut hole comes out clean.
  • Take the muffin pan out of the oven when done and allow the donut holes to cool for about 5 minutes in the pan. Then, transfer to a wire rack to cool completely.
  • In the meantime, place the melted butter into a small bowl. In another bowl, mix the cinnamon and sugar.
  • Into the melted butter, dunk each donut hole, completely coating each piece. Transfer into the cinnamon and sugar mixture and coat well.
  • Serve immediately. Enjoy!

Notes

These donut holes are best to serve on the same day you make them. If making in advance, coat them with the butter and cinnamon-sugar mixture right before serving.

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